by: Emily Lutzker

Ingredients

• For the graham cracker crust:
  • Nonstick cooking spray
  • 2 cups (235g) finely crushed graham cracker crumbs (about 15 whole crackers)
  • ¼ cup (50g) granulated sugar
  • ½ cup (115g) unsalted butter, melted (1 stick)
  • Kosher salt
• For the pumpkin cheesecake:
  • 3 8-ounce (225-gram) packages full-fat cream cheese at room temperature (don’t use whipped cream cheese)
  • 1 ¼ cups (250g) granulated sugar
  • 3 tbsp all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ tsp kosher salt
  • 1 cup (240g) canned pumpkin purée
  • 2 tsp vanilla extract
  • 4 large eggs plus 1 large egg yolk, room temperature 
• For the cinnamon whipped cream:
  • 1 cup (240mL) heavy cream, cold
  • 2 tbsp confectioner’s sugar
  • ½ tsp vanilla extract
  • ¼ tsp ground cinnamon

Directions

1. Preheat your oven to 350ºF and coat a 9-inch springform pan with nonstick cooking spray.
2. Making the graham cracker crust: 

1. In a large bowl, combine the graham cracker crumbs, sugar, melted butter, and a dash of salt. Stir until all crumbs are moistened. 
2. Pour the crumb mixture into the greased springform pan and, using a measuring cup or a glass, press the mixture into an even layer on the bottom of the pan and about 1 inch up the sides of the pan. 
3. Bake for about 10 minutes, until the crust is set. Cool on a wire rack.

3. Making the cheesecake:
   1. Reduce the oven temperature to 300ºF.
   2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand-held electric mixer, beat the cream cheese and sugar until smooth and combined, about one minute.
   3. In a small bowl, combine the flour, cinnamon, ginger, nutmeg, cloves, and salt. With the mixer running on low speed, add the spice mixture, pumpkin purée, and vanilla to the cream cheese mixture. Mix until smooth (about one minute), scraping down the sides of the bowl as needed. 
   4. Increase the speed to medium-low and add the eggs and egg yolk one at a time, beating until mostly combined before adding the next. Do not mix more than necessary. 
   5. Grease the sides of the pan again and pour the filling into the crust. Smooth the top with a rubber spatula. Gently tap the pan on the counter to release any air bubbles.
4. Cooking:
   1. Bake the cheesecake on the middle rack of the oven at 300ºF for an hour, until the sides are set but a 2- to 3-inch circle in the center is still jiggly. Try not to open the oven door more than necessary, as the change in temperature may make the cheesecake crack.
   2. Turn the oven off and leave the cheesecake in the closed, warm oven for another hour.
   3. Then, remove the cheesecake from the oven and place it on the wire rack for about an hour, or until it is no longer warm.
   4. Next, put it in the refrigerator until it is completely chilled, about 4 hours.
5. Making the cinnamon whipped cream:
   1. Combine the heavy cream, confectioner’s sugar, vanilla, and cinnamon in a large bowl and whip with a hand-held electric mixer until soft peaks form.
   2. Add a dollop to each slice of cheesecake and add a dash of nutmeg on top for the perfect fall treat!

Recipe credit: Vallery Lomas, New York Times Cooking